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Categories:
vegetable oil shallots garlic Red Curry curry powder coconut milk water chicken salt fish sauce white sugar lime juice vegetable oil peppers shallots bok choy rice noodles cabbage fresh cilantro lime
Viewed: 105 - Published at: 6 years agoIngredients
- 2 tablespoons vegetable oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 1/4 cup red curry paste
- 1 tablespoon curry powder
- 4 cups coconut milk
- 2 cups water
- 2 cups chopped cooked chicken, or more to taste
- 1 teaspoon sea salt
- 2 tablespoons fish sauce
- 2 tablespoons white sugar
- 1 tablespoon lime juice
- 1/2 cup vegetable oil
- 12 whole dried Thai chile peppers
- 6 small shallots, cut into quarters
- 1/2 head bok choy, chopped
- 1 (8 ounce) package rice noodles
- 1 cup pickled mustard cabbage, thinly sliced (optional)
- 1/2 cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges
Method
- Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
- Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
- Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
- Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
